Honey

I am not 100% sure but I think it might be honey

Natural dog food always spoils eventually. Natural dog food uses vitamins A and E usually to preserve dry dog foods. A few lock in the freshness more by vacuum sealing them, in order to have less oxygen floating around in the bag, which increases the aging of the product. Now one interesting question would be how long canned dog food lasts. But again, I think the answer is not going to be indefinite.

There are items that are bacteriostatic or free from bacteria. Lard, honey and bacon grease are all bacteriostatic. They are this way because if a bacterium landed on them, they would surround or encapsulate the bacteria depriving it of water, thus killing it. Ancient civilizations used olive oils, vinegar, honey and alcohol to store food in to preserve them for longer than a season or two. These were stored in wax lined clay urns or pots and then wax sealed at the top.

Honey bees collect nectar from flowers using their long, tube-like tongues. The nectar is stored in a honey stomach, where enzymes break down the sugars. Back at the hive, bees pass the nectar to other worker bees, who further process and store it in honeycomb cells. Through fanning with their wings, the bees remove excess moisture from the nectar, resulting in honey.

Honey starts life as nectar, which is a mix of various sugars, some of which are complex molecules, and nectar from different plants often have different mixes of sugars. Enzymes from the honey bee break the more complex sugars into simple sugars, mainly glucose and fructose, the final proportions of which will depend on the flowers on which the bees have been foraging. The bees then drive off surplus water to turn the nectar into honey.

Because honey is a saturated solution of sugars it has a tendency to crystalize Where the honey has a predominance of glucose it will crystalize quickly, but honey which has more fructose will take longer. It will crystalize eventually, even if it takes years to do so.

A beekeeper needs to know about viscosity because it affects the flow of honey. Honey's viscosity can impact its extraction, handling, and bottling processes. Understanding viscosity helps beekeepers maintain the quality of honey and optimize production efficiency.

Yes, tiny amounts of arsenic can be found in honey as it is a naturally occurring element in the environment. However, the levels of arsenic in honey are typically very low and do not pose a significant health risk to consumers when consumed in moderation.

Honey is a mixture of organic and some inorganic compounds, hence is not a pure substance and has no "one" or "exact" molecular formula. A typical honey breakdown of composition is:

* Fructose: 38.5% * Glucose: 31.0% * Sucrose: 1.0% * Water: 17.0% * Other sugars: 9.0% (maltose, melezitose) * Ash: 0.17% * Other: 3.38% Fructose and glucose have the same empirical molecular formula: C6H12O6, just a different isomer of it. Sucrose is just a disaccharide of glucose and fructose with an α (alpha) 1,2 glycosidic linkage. The other compounds such as ash contain a large multitude of other compounds, making honey a very mixed batch of organic chemicals, we refer colloquially to as "honey".

Honey is a mixture because it is made up of multiple substances that are physically combined. It contains sugars, water, enzymes, vitamins, minerals, and other compounds that give it its unique properties and flavor.

the ink diffuses faster than water because the ink has very small particles in it and it occupies space in between the molecules of water but honey is more denser than water and its Viscosity is more than water.thats why ink diffuses faster than ink

To separate honey from honeycomb, you can place the honeycomb in a strainer or cheesecloth over a container and let gravity do the work, allowing the honey to drip out naturally. Another method is to crush the honeycomb to release the honey, then strain the mixture to remove any remaining solid pieces.

Honey is usually referred to as amber or gold.

Whatever floats in water will probably float in honey, since honey is denser. It will also depend on the honey - some honeys are less thick/dense than others.

. . .

After some careful experimenting just now, I discovered that peeled garlic floats in mesquite honey but not water.

Raw honey does NOT feed candida, as the previous poster (the post below/ANSWER1) thinks. RAW honey (and not just raw, but UNheated and UNfiltered honey -- make sure it says that on the honey) is an INVERT sugar. And invert sugars do not ferment in the stomach/intestines.

If you are worried about the sugars that feed candida then look no further than GRAINS. Grains (starches) such as wheat, buckwheat, oats, rice, whole grains, etc. break down into pure glucose and feed candida more than anything else. I would strongly suggest that you stay away from grains (especially anything made with wheat: pasta, pizza, bread). A little white rice is acceptable, but otherwise stay away from grains and starchy vegetables such as potatoes.

Even fruits feed candida more than raw (UNheated) honey, because the sugar in fruits in NOT inverted. Limit your fruit consumption to NON-sweet fruits ONLY (NON-sweet fruits are berries, cucumbers, zucchini, bell peppers, avocado - and to a certain extent papaya and grapefruit are also low sugar fruits).

Sweet fruits (such as bananas, oranges, pineapple, mangoes, apples, pears, plums, melons) are nothing but sugary water and vitamins -- and unfortunately, because they contain so much sugar, they LEECH almost as much vitamins/minerals from the body as they provide. So if you want to starve off Candida, I suggest you COMPLETELY stay away from sweet fruits (which are basically the majoirty of fruits found in a common supermarket).

On the other hand, the things that kill candida and give you energy, health, longevity, well-being are Saturated FATS (yes, Saturated fats, which the current medical dogma view as harmful). Do your own resarch, and you will realize that the healthiest tribes and populations in the world (the masai, the inuit, etc.) who had no heart diseases, no cancers, ate a diet where the majority of calories came from ANIMAL fat. Current agriculture wants you to believe that oils such as sunflower oils, flax seed oils and other plant oils are healthy: nothing could be furhter from the truth. Polyunsaturated oils, especially omega-6 (those found in plants) oxidize already at body temperature. This oxidation/peroxidation creates free radicals and harms your arteries, heart, brain. Be careful about ANY vegetable oil, and never, ever cook in any oil that has a high ratio of polyunsaturated fatty acids. The only vegetables oil I recommend are COCONUT oil (VERY high in those health SATURATED fats) and palm oil. Otherwise you can use butter or ghee for cooking.

Coconut oil in itself (get the organic, raw, VIRGIN coconut oil) is great at killing candida, because it has anti-fungi and anti-bacterial properties. Take 2 tablespoons each day in the morning. Along with that, your diet should be meat/fish/vegetables/raw honey/NON-sweet fruit. I don't recommend nuts/seeds since they contain starches and feed candida.

Yes, honey can become solid or crystallize over time. This process is natural and happens more often with raw unprocessed honey. Crystallized honey is still safe to eat and can be liquified by gently heating it.

Honey in not a solid; in fact, it is a very thick liquid. When you try to pour honey out of a jar, as it is very viscous (thick, not easy to pour), it takes a while to come out. It is also very sticky.

Honey has a high viscosity and low water content, which makes it resistant to melting at typical household temperatures. It also contains natural sugars that help stabilize its structure. When heated, it turns darker and loses some of its beneficial properties.

Yeast grows fastest with sugar because it is a simple carbohydrate that can be easily metabolized by the yeast for energy. Honey and syrup may contain other components that could possibly slow down the growth of yeast compared to pure sugar.

Bees gather the makings that become honey, to feed the Queen and food party with, later. Honey is the only food that NEVER spoils, if kept covered. It can turn to crystalized honey-sugar but if re-heated slowly, it will turn back to liquid honey that can be consumed. Crystalized honey can be eaten with a spoon. You can't O.D. on honey. When you've eaten enough, your mouth goes on strike. Do NOT spray Insecticide on flowers that give you honey free, brain surgeon.

If your honey crystallizes, you can easily re-liquify it by gently heating the jar in a pan of hot water, stirring while heating. Do not overheat as heat may alter flavor and color as a result of carmelization of the sugars source: http://homecooking.about.com/od/foodstorage/a/honeystorage.htm

To uncrystallize honey, you can gently warm it up by placing the container in warm water or microwaving it in short bursts, stirring in between. Avoid overheating the honey, as it can affect its taste and nutritional benefits. Once the honey is warmed, stir it well to help break up the crystals.

Honey is extracted from honeycomb by first removing the beeswax cap that seals the cells. The frames are then placed in a centrifuge which spins out the honey from the comb. The honey is then collected and filtered to remove any impurities before being packaged for sale.

The viscosity of honey is typically around 2000-10000 centipoises at room temperature, which is much higher than that of water. Honey's viscosity can vary depending on its temperature and moisture content.

Honey is made from the nectar of flowers that bees collect and store in honeycombs. Bees transform the nectar into honey through a process of digestion, regurgitation, and evaporation, creating a thick, sweet substance that serves as their main source of food.

A bobby pin can suspend in honey due to the honey's high viscosity creating resistance to the pin's movement through it. The honey's sticky properties also help to adhere the bobby pin to the surrounding honey molecules.